-phosopholipids: found in membrane, have phosphate head: carboxy group at end so that it can bond

-triglycerides: storage form of fat (90% of fat in our bodies)

Fats
(Lipid)

-typical fat cosists of a glycerol molecule joined with 3 fatty acid molecules through dehydration reactions. This makes a Triglyceride.

-has more energy than a carbohydrate

-major portion of a FA is a long hydrocarbon that stores a lot of energy

-stored in adipose cells, tissue or "body fat:

-saturated and unsaturated fatty acids

Fatty Acid

a hydrocarbon chain with a carboxyl group at end to change it from non polar to polar so it can bond.

-bonding occurs when a gylcerol and a fatty acid link.

-fatty acids are Hydrophobic

Unsaturated

-fatty acid that has fewer than the max number of hydrogens at the location of the double bond (where it bends)

-Unsaturated Fat: one with one or more unsaturated fatty acid tails

-Polyunsaturated fat has several double bonds within its fatty acids

-The more Unsaturated The more Liquid at room temp it is

-animal fats, lard, butter, meat, cheese

-Liquid because the FA tails aren't straight and therefore can't pack together to form a solid at room temperature

Saturated

Fatty Acid

-Chain that does not bend

-contain the max number of hydrogen atoms.

Saturated Fat

-one with all 3 of its fatty acid tails saturated

-plants and fish fats , oils, trans fat, margarine

-Solid because the FA tails are straight so they can fit together closer and pack in more, making a solid

Hydrogenation

-Used by manufacturers to convert unsaturated fats to saturated fats by adding hydrogen

-creates Trans Fat

-chemical reaction where it bubbles Hydrogen (when heated) through the oil. It breaks the bonds, adds hydrogen in it makes the fatty acid tails straighten out where they have the bends

Triglyceride

-Completely Saturated Fat (solid at room temp)

-They can come together to get harder like plywood, making it solid (sat fat)

-Form that your body stores fat before it gets broken down

Structure is an E figure : Glycerol + 3 Fatty Acid Tails

Phospholipid

-glycerol + 2 fatty acids + phophate head

-fatty acids move away from water and polar head face the extra cellular water and cellular fluid

-polar heads attracte to outter phosphate heads

-doesn't allow most polar molecules through. A little water goes throug the barrier but not a lot

Steroids
(Lipid)

-classified as lipid because they're hydrophobic.

-have carbon skeletons that are bent to form 4 fused rings

-Function is determined by the Functional Groups attached to these rings

-cholesterol: essential molecule that is a key component of the membranes that surround our cells. And "base steroid" from which our bodies produce other steroids like estrogen and testosterone.

Proteins

-most elaborate of life's molecules

-protein= polymer constructed from amino acid monomers.

-3 dimensional shapes corresponding to a specific function

-perform most of the tasks required for life

-most important role as enzymes: chemicals that change the rate of a chem reaction without being changed int he process.

-Lactase

-protein= polymer consisting of one ore more polypeptides (long chain of amino acids that are bonded together through peptide bonds)

-Ribosomes: are proteins

Amino Acids

-20 Amino Acids

-For structure support, and skeletal, also used for immunity, cellular structure

-transport proteins from one side to another (like oxygen transported in blood by protein)

-enzymes: help break/build things at a faster rate

-Joined together by Peptide Bonds

-consist of central carbon atom bonded to 4 covalent bonds

-3 of those attachements are common to all 20 amino acids: a carboxyl group, an amino acid group, and a hydrogen atom. The 4th bond is what determines the type and special chemical properties (side group)

- having hydrogen bonding and different interactions to get these, turns into the middle because it's afraid of the water, has to do with covalent, ionic, and hydrogen bonding, as well as wtih hydophobic and hydrophilic properties.

Quaternanry Structure: 2 tertiary's or more come together

Denaturation

-an unfavorable change in temp, pH, or some other quality of the environment can cause a protein to unravel and lose its normal shape. called denaturation of a protein.

-like when you cook an egg and the egg white turns from clear to white.

-the denatured proteins become insoluble in water and form a white solid.

-why fevers over 104 deg are dangerous because some of our protiens denaturate above that

Nucleic Acids

Macromolecules that provide the directions for building proteins.

-in the nuclei of eukaryotic cells

-2 Types:

-DNA: deoxyribonucleic acid (resides in the cell as one or more very long fibers called chromosomes).

-RNA: ribonucleic acid (help translate the chemical code that must be translated from "nucleic acid language" to "protein language"

-Gene: a specific stretch of DNA that programs the amino acid sequence of a polypeptide. within the cell, it provides the directions to build a molecule of RNA which can then be translated into a protein.

-polymers made from monomers called nucleotides

Nucleotides

-monomers that make up polymers (nucleic acids)

-each contains 3 parts. at the center of each is a 5-carbon sugar, deoxyribose in DNA and ribose in RNA. Attatched to the sugar is a - charged phosphate group containing a phosphorus atom bonded to oxy atoms (PO4-) Also attached to the sugar is nitrogenous (nitrogen containing) base made of one or 2 rings. called a base because it accepts hydrogen atoms in aqueous solutions.

-the sugar and phosphate are the same in all nucleotides; only the base varies

then gets sent to Golg: Apparatus: distribution center when passes quality control. then it gets sent to where it needs to go

if it fails quality control in ER, then it gets sent to Lysosome, where it gets broken down with enzymes to amino acids, responsible also for cells that are no longer working. then they get sent to cytooplasm to ge re-used.